Vegan Banana Coffee Cake
This vegan banana coffee cake is the absolute best dessert you will make! A very bold statement, but it's truly so decadent, and made with good-for-you ingredients. It looks really fancy but is quite simple to whip up, and will definitely have you impressing any guest who takes a bite out of this amazing coffee cake.
PREP TIME
30 minutes
COOK TIME
1 hour
INGREDIENTS
24
Serves: 9
Ingredients
Banana Coffee Cake
- .25 cup.25 cup.25 cup Plant Based Butter, Dairy Free Becel (Salted Sticks), melted
- 2 whole2 whole2 whole Banana, mashed, (medium-sized)
- .333 cup.333 cup.333 cup Pure Maple Syrup
- .5 cup.5 cup.5 cup Almond Milk
- 1 tsp1 tsp1 tsp Vanilla Extract
- 2 whole2 whole2 whole Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water), (2 tbsp flax seeds + 6 tbsp warm water)
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 1 pinch1 pinch1 pinch Salt
- 1.75 cups1.75 cups1.75 cups All Purpose Flour
- 3 tsp3 tsp3 tsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- 1 cup1 cup1 cup Semi-Sweet Chocolate Chips
- .5 cup.5 cup.5 cup Organic Walnuts, chopped
Crumble Topping
- .25 cup.25 cup.25 cup Brown Sugar, (packed)
- 3 Tbsp3 Tbsp3 Tbsp Plant Based Butter, softened Dairy free Becel Plant Butter (Salted Stcicks)
- .25 cup.25 cup.25 cup Primal Palate Gluten-free All-Purpose Flour
- 1 pinch1 pinch1 pinch Ground Cinnamon
- 5 Tbsp5 Tbsp5 Tbsp Rolled Oats
Glaze
- 1 cup1 cup1 cup Powdered Sugar
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 Tbsp1 Tbsp1 Tbsp Almond Milk
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350u00baF.
- Line a 9x9 inch square pan with parchment paper or cooking oil and set aside.
- Make your crumble by combining all ingredients in a bowl and mix with your hands or a fork/spoon. The mixture should be crumbly but still be somewhat sticky and hold together. Set aside while making coffee cake.
- In a small bowl, create your flax eggs by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside for 5 minutes to thicken.
- In a medium-sized bowl, mash your bananas until no chunks remain. Add in the rest of your wet ingredients and whisk until well combined.
- Add in all your dry ingredients except chocolate chips and walnuts and whisk until well incorporated.
- Fold in chocolate chips and chopped walnuts until evenly distributed. Pour the cake batter into your lined pan, top with crumble and bake at 350u00baF for one hour, or until a toothpick comes out clean.
- While the cake bakes, make your glaze by whisking together powdered sugar, vanilla extract and almond milk together. The texture should be liquidy and thin.
- Once the cake has cooled, top with the glaze and enjoy!
Crumble topping
Banana coffee cake
Glaze
Notes
How to store: Place in an airtight container in the fridge for up to one week.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Cakes Dairy Free Desserts Egg Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 519 |
| Fat: | 23 g |
| Carbohydrates: | 70 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 464 mg |
| Fiber: | 4 g |
| Sugars: | 41 g |
| Calculated per serving. | |
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